Department of Education: Republic of The Philippines

Republic of the Philippines
Department of Education
REGION IV-A CALABARZON
DIVISION OF CAVITE
NAIC INTEGRATED NATIONAL HIGH SCHOOL
HALANG, NAIC, CAVITE
MODULAR DISTANCE LEARNING

(Learners Led Modality)
LESSON School Naic Integrated National High Grade Level 11

EXEMPLA School
R Teacher Herson B. Madrigal Learning FBS
Area
Teaching Dates and Quarter 2nd
Time
I. OBJECTIVES After going through this lesson, learners are expected to:
1. Take orders completely in accordance with the established standard
procedure.
2. Note special request and requirements accurately.
3. Repeat orders to the guests to confirm items.
4. Provide and adjust tableware and cutleries appropriate for the menu choices in
accordance with established procedure.
A. Content Standards The learner demonstrates understanding of concepts and principles in welcoming guests
and taking food and beverage orders
B. Performance The learner:
Standards 1. demonstrates knowledge and skills in food and beverage service related to taking food
and beverage orders
2. Practice skills in responding to customers’ needs in terms of taking down correct
menus, and special food preparations as requested.
3. Respond effectively and efficiently to customers’ special requests’ that are within the
bounds of the service guidelines of the establishment.
C. Most Essential LO 3. Take Food and Beverage Orders (TLE_HEFBS9-12GO-IIe-f-3)
Learning Competencies
II. CONTENT FBS: Take Order

III. LEARNING
RESOURCES
A. References
IV. PROCEDURES
A. Introduction Activity 3.1 - #Throwback
Take a flash back during the time you were in a fast food chain like Jollibee or simple
kalenderia, what are the events usually happening as you order your food? What are your
observation to the one who tend to you? Using a hashtag, take note of your observation
with a short description, as many as you can
B. Development Lesson 3.1 – The Menu

DIVISION OF CAVITE
The kind of menu that the restaurant uses, determines the type of service it offers.
Menus can also be made according to the need of each establishment or according to the
function of the meal, but in the end, it is important to understand that a restaurant menu
can be done in two ways: individually priced or at a set price for a complete meal. The
Menu is a price list of food & beverage items available in Food &Beverage outlets. It
helps the guest to select what they like to eat and drink. Depending on the establishment
and the occasion, the menu may be plain or artistic in its presentation, possibly with a
description of how it is prepared.
Types of Menu
A la carte- A la carte means a multiple choice menu in which each item is listed down
in specific sequence with individual price. The food in prepared in this kind of menu
is a semi-prepared form and takes time to prepare.
Table d’hôtel- In short, the meaning of table d’hôtel is “table of the host”. It refers to a
menu of limited choice, is kept in fully prepared form, and which is planned in advance
for specific functions. In this type of menu, each dish is not individually priced but
the complete meal is sold to the guest for a fixed price.
Other Types of menu

Static Menu- common type of menu and does not change every day.
Dinner Menu- more elaborate as guests have more time and leisure in eating. Further,
alcohol beverage is essential in this kind of menu.
Children Menu typically food children loves to eat. Burgers, fried chicken, spaghetti and
the like is present in this kind of menu.
Breakfast Menu usually used in room service, consist of continental and American
breakfast.
Board Menu typically used by cafés, it is usually place at the top of order area, written in
a board for customers’ convenience.
Du Jour Menu “Du Jour” a French term means “dish of the day”, which
restaurants used available seasonal ingredients to prepare the freshest food
possible for the day; e.g. “Soupe du jour” means soup of the day.
Order Taking
You’re already acquainted with the different types of menu, this time you will
be dealing with the sequence of events in terms of taking guests’ food orders.
There are few important points that the waiter needs to remember:
 Make sure menus are updated and clean while you hand it over to the guests.
 Hand it to the guest, do not put it in the table. If menu is a booklet type, open it, if
it’s not a booklet type hold it in an upright position.
 Prior in taking order, do not forget to ask the guests if they have any special
dietary requirement.
 Be alert, focused, and attentive, do not forget your order pad and pen or pencil. It
is where you’re going to record the order. Lastly, make sure to be knowledgeable
about the menu.
DIVISION OF CAVITE
C. Activity 1
ENGAGEMENT As you read, you determine the steps in order taking procedure. Using the graphic
organizer below, fill in the appropriate spiel of the order taking process. Your work will
be rated using the rubrics below:
DIVISION OF CAVITE
Criteria Excellen Very Satisfactory Satisfactory Needs Total

t (3 pts) (2 pts) Improvement
(5 pts.) (1pt)
1. Orders are taken completely
in accordance with the
establishments’ standard
procedure.
2. Special needs and
requirements are noted
accurately.
3. Suggestions and upselling
were carried out.
4. Orders are repeated back to
the guest to confirm items.
5. Adjust tableware and
cutleries appropriate for the
menu choices in accordance
with established procedure.
Activity 2
Below are the important points in this lesson, as you notice, there are
missing word to make the statement complete. In this matter, you need to fill in the
appropriate answer to make the statement acceptable. Simply write the correct
statement in your notebook.
1. A la carte means a multiple choice menu in which each item is listed down
in specific sequence with _____________ price.
2. A _____________ helps the guest to select what they like to eat and drink.
3. Prior in taking order, do not forget to ask the guests if they have any
special_________________.
4. The four major component that you need to record are____________,
Number of covers, ____________, and ___________ name/signature.
5. Adjust the cover according to the guests’ orders is called ___________.
D. Direction: Portray the scenario below. You may ask a member of your family
ASSIMILATION member to practice it with you.
Scenario #1:
You will going to portray as the waiter, your guests is ready to order. The table composed
of a couple with a 7 year old child. The wife is allergic of peanuts, how are you going to
manage the situation.
Criteria Excellen Very Satisfactory Satisfactory Needs Total
t (3 pts) (2 pts) Improvement
(5 pts.) (1pt)
1. Orders are taken completely
in accordance with the
establishments’ standard
procedure.
2. Special needs and
requirements are noted
accurately.
3. Suggestions and upselling
were carried out.
4. Orders are repeated back to
the guest to confirm items.
DIVISION OF CAVITE
5. Adjust tableware and
cutleries appropriate for the
menu choices in accordance
with established procedure.
E. Tell the learners to write in their journal their thoughts about today’s lesson.
REFLECTION I understand that ……
I realize that……
Prepared by.
HERSON B. MADRIGAL
Teacher II
Checked by:
LORNA B. MONCADA
Master Teacher I

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Department of Education: Republic of The Philippines

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Republic of the Philippines

MODULAR DISTANCE LEARNING

LESSON School Naic Integrated National High Grade Level 11

II. CONTENT FBS: Take Order

B. Development Lesson 3.1 – The Menu

Other Types of menu

Criteria Excellen Very Satisfactory Satisfactory Needs Total

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